Skirt Steak Quesadillas

Add skirt steak to spice mixture and mix thoroughly so the beef is coated evenly with spices. Set aside, and let marinate for 30 minutes.

4

While beef is marinating, heat a cast iron pan over medium heat. Add 2 Tbs of canola oil and add in onions and Anaheim peppers.

5

Saute until onions and peppers are soft and slightly browned on the edges, and season with 1/2 tsp of kosher salt. Set aside.

6

When the grill is hot, place skirt steak on and grill on both sides for 3-4 minutes.

7

Remove from grill, and let rest for 5-10 minutes before slicing.

8

After steak has rested, you will need to cut it in two or three pieces, depending on the length. Then, cut against the grain in 1/2 inch slices.

9

Add skirt steak to onion and peppers.

10

Add in shredded cheese and scallions, and mix thoroughly.

11

Place one flour tortilla on a hot cast iron pan and top with a quarter of the mixture and a second tortilla. Flip and crisp the other tortilla to finish. Repeat three more times with other tortillas.

12

Cut and serve.

CHEF'S TIP: If you do not have a grill, you can sear the skirt steak in a cast iron pan over medium high heat for 3 minutes on each side. If you can’t find Oaxaca cheese in your grocery store, a Mexican cheese blend will work great too. Serve quesadillas with an avocado, corn and tomato salad.